TY - JOUR
T1 - Dietary Factors And Survival From Breast Cancer
AU - Rohan, Thomas E.
AU - Hiller, Janet E.
AU - McMichael, Anthony J.
N1 - Funding Information:
This work was supported by a grant from the Anti-Cancer Foundation of the Universities of South Australia (Adelaide, S. Australia). Address reprint requests to Dr. T. Rohan, NCIC Epidemiology Unit, University of Toronto, McMurrich Building, 3rd Floor, 12 Queen's Park Crescent West, Toronto, Ontario M5S 1A8, Canada.
PY - 1993/1/1
Y1 - 1993/1/1
N2 - The association between self-reported intake of various dietary factors at diagnosis and survival from breast cancer was studied in a population-based cohort of breast cancer patients in Adelaide, South Australia. These patients had been recruited between 1982 and 1984 into a case-control study of diet and incident breast cancer. Of the 451 patients recruited originally, 412 were followed for a median interval of 5.5 years. There were decreases in the risk of death from breast cancer ranging from 25 to 40% at all levels of energy and protein intake above the baseline, whereas for fat intake there was a 40% increase in risk at the uppermost quintile level. There was also some reduction in risk at the upper levels of intake of P-carotene and vitamin C. However, there were no dose-dependent variations in risk of death by level of intake for any of the dietary factors studied, and most of the variation in risk that was observed was relatively insubstantial.
AB - The association between self-reported intake of various dietary factors at diagnosis and survival from breast cancer was studied in a population-based cohort of breast cancer patients in Adelaide, South Australia. These patients had been recruited between 1982 and 1984 into a case-control study of diet and incident breast cancer. Of the 451 patients recruited originally, 412 were followed for a median interval of 5.5 years. There were decreases in the risk of death from breast cancer ranging from 25 to 40% at all levels of energy and protein intake above the baseline, whereas for fat intake there was a 40% increase in risk at the uppermost quintile level. There was also some reduction in risk at the upper levels of intake of P-carotene and vitamin C. However, there were no dose-dependent variations in risk of death by level of intake for any of the dietary factors studied, and most of the variation in risk that was observed was relatively insubstantial.
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U2 - 10.1080/01635589309514283
DO - 10.1080/01635589309514283
M3 - Article
C2 - 8233982
AN - SCOPUS:0027305878
SN - 0163-5581
VL - 20
SP - 167
EP - 177
JO - Nutrition and cancer
JF - Nutrition and cancer
IS - 2
ER -
